Easy Vegan Quesadillas with Black Beans and Avocado
Creamy mashed avocado with black beans, corn, and cilantro stuffed into warm tortillas for a quick vegan quesadilla.
Servings: 3 servings
Ingredients
- 2-3 large burrito-sized tortillas whole wheat or gluten-free if desired
- 2 very ripe avocados
- 1/2 cup precooked black beans rinsed
- 1/4 cup corn
- 2 tablespoons red onion diced
- 1/2 lime juiced
- 1 clove garlic minced
- 1 teaspoon ground cumin
- 1/8 teaspoon crushed red pepper
- handful cilantro chopped
- sea salt and cracked pepper to taste
- 1 tablespoon olive oil for cooking
Instructions
- Halve and pit the avocados, then mash them in a small mixing bowl with a fork or masher until mostly smooth.
- Add the minced garlic, lime juice (from 1/2 lime), ground cumin, crushed red pepper, sea salt, and cracked pepper to the mashed avocado and stir to combine.
- Fold in the chopped cilantro, rinsed black beans, corn, and diced red onion until evenly distributed.
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- While the pan heats, place half of the avocado mixture on one half of a tortilla, then fold the other half over to close; repeat with remaining tortilla and filling.
- Place a folded quesadilla in the hot skillet and cook until the bottom is browned and crisp, about 2–3 minutes.
- Flip the quesadilla and cook the other side until browned, about 2 more minutes. Repeat with the second quesadilla.
- Transfer to a cutting board and gently slice each quesadilla; serve immediately.
Equipment
- Mixing Bowl
- Fork or Potato Masher
- Measuring spoons
- skillet or nonstick pan
- Spatula
- Knife
- Cutting Board
Notes
- Use very ripe avocados for the creamiest filling.
- Add diced jalapeño for extra heat.
- Gently cut quesadillas to avoid spilling filling.
- Sautéing onion, corn, and beans briefly adds flavor but is optional.
- Adjust crushed red pepper to your spice preference.